Chicken, Broccoli, Cheese Soup

[lil]

Warning the original recipe I created is for 6 or more people.
Ingredients
1-2 lb Boneless skinless chicken strips cut into bite size pieces
1box frozen broccoli chunks
1 family sized can Cream of broccoli soup
1 family sized can Cream of chicken soup
1 large block of velveeta
Milk and water
Seasonings ( I like garlic, parsley, and oregano )
salt & pepper

Utensils
Stock pot
large spoon
2 knives (one for meat one for cheese)
2 cutting boards
Very empty stomachs!

Sorry I don't have pictures but here's how you do it.
1. Cut chicken into bite sized chunks and season
2. brown chicken in the stock pot
3. toss in the frozen broccoli and close the lid (I spend this time cutting the velveeta into slices)
4. Once the broccoli gets warm turn off the heat and add the soups.
5. Fill one soup can with water and add to the pot.
6. Fill both cans with milk and add to the pot.
7. Turn the heat on low (so you don't scorch the milk)*
8. This is the longest part is waiting for the soup to get hot again.
9. Once the soup gets hot enough add the desired amount of cheese.
(I use the whole block sometimes, but I like cheese)
10. Serve, add salt & pepper to your liking, and enjoy

You could also do the smaller portion which serves 2-4
1/2lb chicken
1sm can of each soup
sm. block velveeta
2cp broccoli

*Warning* If you turn the heat up too high it will scorch the milk and cheese which will ruin the soup. I cases of scorching in a "nonstick" pot, the burt soup will dislodge itself from the pan and will be BAD. In a Metal finish pot it will burn to the bottom, the rest of the soup will have a faint burnt cheese taste, some would still consider it edible, BUT Cleanup is a nightmare.

So how did I do on my first post?

[jeff]

Nice post sounds like an easy dish too!

Welcome to the forum, How'd you find it?

[lil]

I found it on the planted tank forum. I post there under blueguppygirl.